The inspiration behind these gluten free apple pie bars comes from a typical South Tyrol dessert I love very much: Strudel (here is my healthy, gluten free version for it)! South Tyrol is a region in north-east side of Italy, where Alec and I often go at the beginning of the Fall, when they harvest apples, the fruit they are most known for. Strudel is treat that glorifies the deliciousness of their freshly picked apples, that are mixed with delicious sweet spices, raisins and nuts, rolled up in a thin pastry and then baked to perfection!
PS: To learn more about this beautiful part of Italy, check out this post I wrote from there during a fun Christmas getaway in that area.
Like it happens very often when I start creating a recipe, after I was done with the Strudel filling, I changed my mind and decided to match that with the structure of a gluten free crumble bar instead.. I know, I can never stick to my original plans when I bake, but I love letting my creativity take over and usually good things happen when I do that! 🙂
If you are looking to boost your creativity in the kitchen and come up with delicious recipes like these gluten free apple pie bars, check out my FREE 10 Step Tutorial to unleash your creativity! I put together a fun, 10 question exercise that will guide you straight to giving shape to your cravings!
All you need to know about these Gluten Free Apple Pie Bars:
Make sure to store these apple pie bars in the fridge (after you already cut them in squares) and heat them up a little bit before serving so that the flavor of the apple pie filling becomes more intense!
Nope. I would’t recommend freezing these desserts as thawing would ruin the consistency of the apples and make them too watery.
Yes! While I haven’t tried a paleo version of this specific recipe, I am pretty sure that by switching oats for cassava flour and rice flour for tigernut flour, you can make a delicious grain free, paleo version of this dessert.
If you are following the Autoimmune Protocol (AIP) and still want to give this recipe a try, grab the pastry recipe of my Autoimmune Lemon Bars and replace the lemon custard filling with the apple pie filling I list in this recipe.
Just make sure to remove all of the non AIP ingredients, such as walnuts, nutmeg and anise (two spices which you can replace with mace and a pinch more cinnamon).
Other Healthy Treats With Apples:
Gluten Free Apple Pie Bars (Dairy Free & Vegan)
- Food Processor
- Casserole (8.6" x 6.2" cm)
For the Apple Pie Filling:
- 2 Apples
- ¼ cup Raisins
- ⅓ cup Walnut Pieces
- ⅛ tsp Nutmeg Powder
- ⅛ tsp Anise Powder
- ¼ tsp Ginger Powder
- ¼ tsp Cinnamon Powder
- Zest of 1 Lemon
- ½ Lemon, juiced
- ½ tsp Vanilla Extract
- 3 tbsp Water
- 1 tbsp Arrowroot (or Corn Starch)
For the Pastry Dough:
- 1 cup Gluten Free Oats (replace with Cassava for a grain free version)
- ½ cup Chestnut Flour
- ½ cup Hazelnut Flour (or Almond Flour)
- ⅓ cup Rice Flour (replace with Tigernut for a grain free version)
- ½ tbsp Mesquite Powder
- 1 tbsp Date Syrup
- ⅓ cup Avocado Oil (or Coconut Oil)
- 2 tbsp Coconut Cream (obtained from refrigerating coconut milk)
- 2 tbsp Fruit Liquor, like Limoncello (can replace with Apple Juice)
- Peel and chop the apples in small pieces, place them in a medium size saucepan, together with all the other ingredients, and make sure to add the arrowroot and water for last. Mix well and cook on low, with a lid on, for about 10 minutes while you prepare the pastry dough. Stir every couple of minutes.
- Preheat the oven to 350 F and cover a casserole with parchment paper.
- Combine all ingredients for the pastry dough in a food processor, and blend on high for a about a minute.
- Transfer half the dough in the casserole lined
with parchment paper and press it down with the bottom of a spoon to create an even
- Layer the crust with the apple streusel filling
and finish it off sprinkling the remaining dough on top.
- Bake for 20 minutes and let cool down completely before
I am excited for you to try these gluten free Apple Pie Bars… and even more to see photos of your recreations!! Make sure to grab a photo and tag me when you share it on Instagram! Share this recipe with your friends on Facebook, save it on your favorite Pinterest board and subscribe to my weekly newsletter so that you never miss a post!!
Lots of love from Italy and I will catch you at the next recipe!